Shrimp With Minty Couscous Salad

• 1 1/2 cups chicken broth
• 1 cup couscous
• 2 tablespoons couscous
• 1 large tomatoes, seeded and diced
• 1 cup frozen peas, thawed
• 1/2 cup of fresh mint, chopped
• 5 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and black pepper
• 1 lb large shrimp, shelled and deveined

1. In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil.
2. Stir in the couscous.
3. Cover and remove from the heat, and let stand for 5 minutes.
4. Transfer to a large bowl and let cool.
5. Add the tomato, peas, mint, 4 tablespoons of the oil, and the lemon juice, to the couscous.
6. Season with salt and pepper to taste.
7. In a large nonstick frying pan, heat the remaining 1 tablespoon of oil over moderately high heat.
8. Add the shrimp. Cook, turning, until just done, about 3 minutes.
9. Serve the couscous salad topped with the shrimp.

chicken broth, couscous, couscous, tomatoes, frozen peas, mint, olive oil, lemon juice, salt, shrimp

Taken from www.food.com/recipe/shrimp-with-minty-couscous-salad-206019 (may not work)